Truita amb patates

tortilla (Spanish omelette)

bflag4 o 5 persones – 1 h. 

El que necessitareu: 

  • 3/4 de Kg patates
  • 6 ous
  • 1 ceba (opcional)
  • Oli d’oliva verge extra
  • Sal 

Elaboració: 

Peleu i renteu les patates i talleu-les a làmines fines. En una paella poseu oli abundant i escalfeu-lo i aneu tirant les patates. Saleu. Si poseu ceba afegiu-la una mica més tard. Tingueu el foc a foc mig i aneu remenant de tant en tant perquè no se us enganxin. Quan estiguin toves escorreu l’oli i reserveu-les.

Bateu els ous en un bol i tireu les patates. Remeneu fins que us quedin ben barrejades i tireu la mescla a una paella on haureu posat una mica d’oli a escalfar. Tingueu el foc al mínim i en uns 5 minuts podreu girar la truita  i daurar l’altra banda. Us ha de quedar una mica daurada però no massa.

Ingredients

  • 1 onion (optional)
  • 750 g potatoes
  • olive oil
  • 6 large eggs
  • salt

Preparation:

  1. Peel the potatoes and slice them. Peel and cut the onion in half, then thinly slice each half.
  2. Heat the olive oil in the frying pan and, when it’s hot, add the potatoes and onions. Toss them around in the oil, then turn the heat right down to its lowest setting, salt and cook the onions and potatoes.
  3. Break the eggs into a large bowl and, using a fork, whisk them. Salt. When the onions and potatoes are cooked, transfer them to the eggs in the bowl and mix.
  4. Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to medium. Pour the whole lot into the frying pan and turning the heat down to its lowest setting immediately.
  5. When there is virtually no liquid egg left on the surface of the omelette, turn it over to cook the other side. To do this, place a plate over the pan, carefully invert both so that the omelette is on the lid or plate. Put the pan back on the heat and leave it for a further 5 minutes to settle. It should then be cooked through but still moist in the centre. Serve hot or cold, cut in wedges, with a salad.

Spanish tortilla

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